Prepare to be delighted by this exquisite Grilled Zucchini dish, bursting with fresh flavors and vibrant textures. Thin slices of zucchini are expertly grilled to perfection, then bathed in a zesty dressing crafted from fresh mint, aromatic garlic, and a hint of fiery chili. The experience is completed with a generous topping of creamy ricotta cheese, adding a luxurious smoothness that beautifully complements the grilled vegetables.
Grilled Zucchini with Ricotta, Mint, and Chili: A Fresh Take on Italian Tradition
This irresistible recipe draws its inspiration from the classic Neapolitan dish, Zucchini alla Scapece, a cherished family recipe passed down through generations in my husband’s family. My deep affection for this traditional dish served as the perfect foundation for creating a modern, lighter version that still captures the essence of its Mediterranean roots. The timeless combination of tender zucchini, refreshing mint, pungent garlic, and sharp red wine vinegar is truly a match made in culinary heaven, and it forms the flavorful core of this updated recipe.
While the traditional Zucchini alla Scapece often involves frying the zucchini, my adaptation opts for grilling, which not only imparts a beautiful smoky char and caramelization but also makes the dish significantly lighter and healthier. Beyond the cooking method, I’ve introduced a few delightful additions to enhance the flavor profile and texture: fresh red chili for a gentle warmth, bright lemon zest for an aromatic lift, crunchy pine nuts for a nutty bite, and a dollop of rich, creamy ricotta to balance the acidity and spice. The result is a dish that feels both comforting and sophisticated, making it an ideal choice for a variety of occasions.
The versatility of this grilled zucchini with ricotta is truly remarkable. While I could happily devour an entire plate of it on its own as a light lunch or satisfying vegetarian meal, it also shines brightly as an elegant appetizer served with crusty crostini. Furthermore, it makes an exceptional side dish to grilled meats like steak or chicken, offering a fresh, herbaceous counterpoint that elevates any main course. Its bright flavors and beautiful presentation make it a showstopper at any gathering, from casual backyard barbecues to more formal dinner parties. This dish isn’t just a recipe; it’s an experience that celebrates fresh ingredients and simple, robust flavors.
Essential Ingredient Notes for the Perfect Grilled Zucchini
- Zucchini (Courgettes) – The foundation of our dish, it’s crucial to select medium-sized, firm zucchini. Avoid overly large ones, as they can be watery and have larger seeds, which can detract from the texture. Smaller, firmer zucchini will grill better and retain their sweet, delicate flavor.
- Ricotta – For the creamiest and most luxurious topping, make sure to drain off any excess water from your ricotta cheese. You can do this by placing it in a fine-mesh sieve lined with cheesecloth over a bowl for at least 30 minutes, or even overnight in the refrigerator. This step prevents the ricotta from making your dish watery. For a delightful variation, consider substituting with fresh burrata or a high-quality fresh mozzarella, which will melt beautifully over the warm zucchini.
- Fresh Red Chili – The heat level of chilies can vary wildly, so it’s challenging to give an exact quantity. The chili pictured above was quite potent, so I only used a quarter of it. The goal is to achieve a subtle, pleasant kick that awakens the palate without overwhelming the other delicate flavors. Always taste a tiny piece of your chili first to gauge its heat, and adjust accordingly to your personal preference. For less heat, remove the seeds and membranes.
- Mint – The combination of fresh mint, garlic, and zucchini is truly sublime, offering a bright, herbaceous contrast to the grilled notes. Fresh mint is non-negotiable for this recipe; dried mint simply won’t deliver the same vibrant impact. If you’re looking for an alternative, fresh basil would also be a wonderful choice, lending a different but equally appealing aromatic quality.
- Pine Nuts – These tiny powerhouses add a fantastic textural contrast and a rich, buttery flavor to the dish. While optional, I highly recommend toasting them in a dry pan for a few minutes until they are lightly golden and fragrant. This simple step significantly enhances their flavor, bringing out their natural sweetness and nutty depth. Be sure to watch them closely, as they can burn quickly!
- Red Wine Vinegar – This provides the essential zing and acidity to our dressing, cutting through the richness of the ricotta and brightening the entire dish. If red wine vinegar is not available, good quality white wine vinegar or freshly squeezed lemon juice can be used as excellent substitutes, each offering a slightly different but equally delicious tang.
Mastering the Grill: Your Key to Perfect Zucchini
Get your griddle pan (or outdoor barbecue) extra hot! – The secret to beautifully charred and tender grilled zucchini lies in a fiercely hot cooking surface. Whether you’re using a griddle pan on your stovetop or an outdoor barbecue grill, ensure it’s thoroughly preheated until it’s smoking slightly. This intense heat is crucial for creating those coveted char marks and locking in the zucchini’s natural moisture, preventing it from becoming soggy. Don’t rush the preheating step; patience here will reward you with perfectly grilled vegetables every time.
Explore More Delicious Zucchini Recipes
Zucchini is an incredibly versatile vegetable, perfect for countless culinary creations. If you’ve enjoyed this grilled zucchini dish, you’ll love exploring these other fantastic recipes that celebrate the humble courgette in various forms.
Soups
Creamy Italian Potato & Zucchini Soup
Indulge in a comforting bowl of this velvety Italian soup, blending the subtle sweetness of zucchini with the hearty richness of potatoes. It’s a perfect meal for a cool evening.
Salads
Grilled Zucchini Salad with Melon and Prosciutto
A surprising yet delightful combination of sweet melon, salty prosciutto, and tender grilled zucchini creates a light and refreshing summer salad that’s full of flavor.
Antipasti
Zucchini Patties with Smoked Scamorza Cheese
These crispy zucchini patties, enriched with the smoky flavor of Scamorza cheese, make a fantastic appetizer or a delightful light meal. Easy to make and incredibly satisfying!
Pasta
Creamy Zucchini and Stracchino Pasta
A simple yet elegant pasta dish featuring tender zucchini enveloped in a rich, creamy Stracchino cheese sauce. A perfect weeknight meal that tastes gourmet.
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Grilled Zucchini with Garlic, Mint, Chilli and Ricotta
By Emily
10 mins
20 mins
30 mins
4 – 6 servings
Print Recipe
Ingredients
- 3 medium zucchini (courgettes)
- 1 garlic clove, minced
- ½ fresh red chilli, finely chopped (use ¼ if very hot, adjust to taste)
- 2 sprigs fresh mint leaves, finely chopped
- Zest of 1/2 lemon
- Ricotta for serving (around 125g or ½ cup, drained)
- 1.5 tablespoons pine nuts, toasted
Dressing
- 1.5 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil, plus more for grilling
- Salt and freshly ground black pepper to taste
Instructions
- Heat a small dry pan over medium heat. Add the pine nuts and toast for 2–3 minutes, stirring frequently, until they are lightly golden and fragrant. Transfer them immediately to a small bowl to cool and set aside.
- Heat a ridged grill pan over high heat until it’s very hot and slightly smoking (alternatively, prepare an outdoor barbecue grill). Achieving a high temperature is key for good char marks.
- While the grill pan heats, trim both ends off the zucchini. Using a mandoline or a sharp knife, carefully slice the zucchini lengthways into ½ cm (¼ inch) thick slices. Toss the zucchini slices in a large bowl with 1–2 tablespoons of olive oil, just enough to lightly coat them. Arrange the slices on the hot grill pan in a single layer, avoiding overcrowding. Grill on both sides for 2-4 minutes per side, until tender with distinct char marks. Transfer the grilled zucchini to a serving plate and season immediately with salt. Repeat with remaining zucchini slices.
- To prepare the dressing, finely chop the fresh red chili, garlic clove, and mint leaves. Place them in a small bowl. Add the red wine vinegar, 4 tablespoons of extra virgin olive oil, and a pinch of salt and pepper. Whisk vigorously with a fork until all ingredients are well combined and the dressing is emulsified.
- Artfully arrange the grilled zucchini on your chosen serving platter. Evenly spoon the vibrant dressing over the zucchini. Dot generous dollops of the drained ricotta cheese over the top. Grate the lemon zest directly over the dish for an added burst of freshness, and finally, scatter the toasted pine nuts for crunch. Serve immediately as a delightful side, appetizer, or light meal.
Notes
- Leftovers – Any leftover grilled zucchini with ricotta can be stored in an airtight container in the refrigerator for up to 3 days. While delicious cold, it can also be gently reheated if desired.
- Prep in advance – To make entertaining easier, you can grill the zucchini and prepare the dressing a day in advance. Store them separately in airtight containers in the refrigerator. Assemble the dish with the ricotta, lemon zest, and toasted pine nuts just before serving to ensure optimal freshness and presentation.
Helpful Info for All Our Recipes
- I consistently use high-quality extra virgin olive oil in all my recipes unless a specific alternative is explicitly stated. The quality of your olive oil can significantly impact the final flavor of your dish.
- For superior results and authentic flavor, when using canned or jarred tomatoes of any variety, I always recommend opting for trusted brands such as Cirio or Mutti. Their consistent quality makes a real difference.
- Unless otherwise specified, all vegetables referenced in our recipes are assumed to be medium-sized. This helps in portion control and cooking consistency.
- All recipes published here are thoroughly tested and developed using a fan (convection) oven. Cooking times may vary slightly if you are using a conventional oven, so please adjust accordingly.
- Curious about the nutritional information? Find out more about how our nutrition is calculated and what it means for your diet.
- Elevate your Italian cooking with our hand-picked list of must-have Italian Pantry Staples. A well-stocked pantry is the secret to quick and delicious meals.
- Discover the essential tools that make Italian cooking a joy. Check out our recommendations for Essential Kitchen Tools for Italian Cooking.
Nutrition
Below is an approximate nutritional breakdown per serving. Please note that these values are automatically calculated and may vary based on specific brands, ingredient variations, and preparation methods. They should be used as a general guide.
- Calories: 235 kcal
- Carbohydrates: 8g
- Protein: 6g
- Fat: 21g
- Saturated Fat: 5g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 12g
- Cholesterol: 15mg
- Sodium: 39mg
- Potassium: 482mg
- Fiber: 2g
- Sugar: 5g
- Vitamin A: 506IU
- Vitamin C: 42mg
- Calcium: 94mg
- Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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